Our Readers Also Loved

Directions

Heat large fry pan and add 1 Tbs. extra virgin olive oil, then add pancetta to pan and sauté until just about crispy. Add garlic, shallots and sauté for 2 minutes more. Remove from pan into a bowl, and then add another tablespoon of oil and the sliced mushrooms. Cook mushrooms on high stirring to brown them quickly, and then deglaze the pan with Marsala wine, cook for 3 minutes more then remove mushroom to the same bowl with the garlic. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions.

While pasta is cooking add remainder tablespoon of oil to pan, season chicken with salt & pepper. Add to pan in single layer and cook on medium to high heat until they start to brown. Turn and cook additional 3 minutes, and then add the mushrooms, pancetta, garlic and shallots back into the pan. Add the thyme and chicken broth. Cook for additional 10-15 minutes until chicken is done. Reserve 1 1/2 cups cooking water. Drain pasta in a colander, and then into a large bowl, add the pan with the chicken and sprinkle parsley in, mix well. Serve with a salad and crusty Italian bread.